Fried Oysters
From The royal baker and pastry cook, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
396Calories
33 gProtein
37 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories396 kcal
Protein33 g
Carbohydrates37 g
Fiber1.2 g
Sugars4 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat3.2 g
Cholesterol224 mg
Sodium612 mg
Potassium831 mg
Calcium339 mg
Iron24 mg
Magnesium99 mg
Phosphorus534 mg
Zinc195 mg
Copper14 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E4.3 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7 mg
Folate87 mcg
Choline365 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 62. The excerpt below is the record exactly as published.
Fried Oysters. — Select largest and finest oysters. Drain and wipe them by spread- ing upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. Fry in mixture of equal parts of lard and butter
Cook this with the app: pantry check, scaling, and the assistant.